Learn how to make authentic, energy-boosting Panjeeri at home in 4 simple steps with Asad Memon! Packed with nuts, seeds, and wholesome winter ingredients, this traditional recipe includes expert tips, tricks, and health benefits to keep your energy up all season long. #FoodFusion #HappyCookingToYou #PanjeeriRecipe #WinterSpecial #Immunitybooster
Ingredients:
-Desi ghee (Clarified Butter) 5-6 tbs
-Gond (Edible gum) 200g
-Desi ghee (Clarified Butter) 4-5 tbs
-Makhanay (Lotus seeds) 100g
-Desi ghee (Clarified Butter) 2-3 tbs
-Pista (Pistachios) 200g
-Desi Ghee (Clarified Butter) 2-3 tbs
-Kaju (Cashew nuts) 200g
-Desi Ghee (Clarified Butter) 2-3 tbs
-Badam (Almonds) 200g
-Desi Ghee (Clarified Butter) 4-5 tbs
-Sooji (Semolina) fine 350g
-Chakki ka Atta (Whole wheat flour) sifted 350g
-Desi Ghee (Clarified Butter) 2-3 tbs
-Pumpkin seeds 70g
-Sunflower seeds 70g
-Char maghaz (Dried melon seeds) 70g
-Sukha nariyal (Desiccated coconut) 100g
-Saunf (Fennel seeds) 1 & ½ tbs
-Elaichi powder (Cardamom powder) 1 tbs
-Gur (Jaggery) grated 350g or to taste
Direction:
-In a wok, add some clarified butter & heat it (A total of approx. 500g of ghee is used throughout this recipe).
-Add edible gum; fry in small batches on a low flame until it puffs up.
-Take out & spread in a tray until completely cool. Set aside.
-In the same wok, add clarified butter & heat it.
-Add lotus seeds, fry on low flame for 7-8 minutes, or until crispy & changes color.
-Take out & let it cool completely. Set aside.
-Add clarified butter & heat it.
-Add pistachios; roast on a low flame for 4-5 minutes.
-Take out & spread in a tray until completely cool.
-Add clarified butter & heat it.
-Add cashew nuts; fry on a low flame for 3-4 minutes.
-Take out & spread in tray until completely cool.
-Add clarified butter & heat it.
-Add almonds, mix well, and fry on a low flame for 4-5 minutes.
-Take out & spread in trays until completely cool down. Set aside.
-Add clarified butter & heat it.
-Add semolina, mix well, and roast on low flame for 8-10 minutes or until fragrant.
-Add whole wheat flour, clarified butter, mix well, and roast on low flame for 6-8 minutes or until fragrant.
-Transfer it to a flat mixing bowl & let it cool completely.
-In a pan, add pumpkin seeds, dry roast on low flame for 1-2 minutes.
-Take out & let it cool completely.
-In the same pan, add sunflower seeds, dry roast on low flame for 1-2 minutes.
-Take out & let it cool completely.
-In the same pan, add melon seeds, dry roast on low flame for 1-2 minutes.
-Take out & let it cool completely.
-In the same pan, add desiccated coconut, dry roast on low flame for a minute while mixing continuously for even roasting.
-Take out & let it cool completely.
-In a pan, add fennel seeds, dry roast on low flame for 1-2 minutes or until fragrant. Let it cool completely.
-Reserve handful of all nuts and seeds for garnishing.
-In a chopper, add Fried nuts, roasted seeds, desiccated coconut, & chop coarsely.
-Add roasted edible gum & chop Coarsely.
-Take it out in the flour mixture bowl. Set aside.
-Add roasted lotus seeds, chop coarsely, transfer it to the mixing bowl.
-In a spice grinder, add roasted fennel seeds, grind until powdered.
-In the flour and mixed dry fruit bowl, add ground fennel seeds powder, cardamom powder, gur, gently mix with hands.
-Garnish with the reserved roasted nuts. (Yield: 2.5 kg)
Storage:
-Shelf Life: Can be stored in an airtight container for 2-3 months
-Refrigerate: Can be stored in an airtight container for up to 6 months in the refrigerator.
-Freezer: Can be stored in an airtight container for up to 1 year in the freezer.
